nitrosamine


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nitrosamine

(nī-trō′sə-mēn′, nī′trōs-ăm′ēn)
n.
The group, N2O, having a divalent nitrogen atom bonded to a nitrogen atom that is doubly bonded to an oxygen atom, or any of a series of organic compounds having two alkyl groups bonded to this group. Nitrosamines are present in various food products and are carcinogenic in laboratory animals.

nitrosamine (nītrō´səmēn),

n compound present in tobacco that is linked to the development of cancer.
References in periodicals archive ?
Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence.
In conventionally cured processed meats, the addition of nitrite is strictly controlled by regulations designed to minimize nitrosamine formation and maximize protection against botulism.
They found strong parallels between age-adjusted increases in death rates from Alzheimer's, Parkinson's, and diabetes, and the progressive increases in human exposure to nitrates, nitrites, and nitrosamines through the use of processed and preserved foods as well as fertilizers.
This report describes a research project on strategies for minimizing nitrosamine levels in drinking water.
The chemicals, called nitrosamines, are frequent by-products of the vulcanizing process used to strengthen rubber and make it highly elastic.
According to a company spokesman, StarCured tobacco has a very low concentration of the toxins known as tobacco-specific nitrosamines (TSNAs), which are part of a class of powerful carcinogens.
6 parts per million, one of the highest values of an environmental nitrosamine yet reported.
Among the various brands of smokeless products sold in the United States and in other countries, a product such as Ariva has the greatest promise for harm reduction because of its low nitrosamine level.
The controller features in-line electronic flow sensors, a digital display with added controls and functionality, and an embedded nitrosamine option control for the 255 NCD.
Levels of one particularly potent nitrosamine were up to four times higher in the cervical mucus of smokers, he reported.
Since food producers began adding the antioxidant vitamins C and E to some processed products, nitrosamine levels have been reduced markedly.
In 2009, the US Food and Drug Administration analysed e-cigarette cartridges and found traces of the carcinogen nitrosamine and other potentially harmful substances in products from several manufacturers, in addition to ethanol and glycerin.